Scaled Servings: 8
12 ounce green bean, packages fresh cut
1/2 cup Olive Destination Lambrusco wine vinegar
3/4 cup sweet onions, finely diced
1/4 cup black pepper
Olive Destination Morruda Olive Oil
1 1/2 teaspoon salt
Directions:
Bring a large pot of water to a boil. Reduce heat to a slow boil. Add green beans and boil for 11-13 minutes.
Drain green beans and place in a large bowl. Pour Lambrusco wine vinegar over beans and toss with onions.
Add olive oil, salt and pepper. Toss until combined. Serve warm or cold. Enjoy!
Chef Ellen Doerr
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Ingredients:
2 cup tomato, diced mixed (any variety)
2 cup cucumber, thinly sliced
1/4 red onion, thinly sliced, of a large
1 handful mixed herbs, such as basil, parsley, dill, chives, mint, roughly chopped
1/4 cup Olive Destination Biancolilla EVOO
3 tablespoons Olive Destination Lambrusco wine vinegar(to taste)
Course sea salt, about 1/2 tsp
Freshly ground pepper (optional)
Directions
Place diced tomatoes, cucumber, red onion, and herbs in a bowl. Drizzle with olive oil and vinegar. Add sea salt and ground pepper (optional). Toss together and serve. Store the leftovers in airtight container in refrigerator for 1 day.
Chef Ellen Doerr
]]>The ketogenic diet is a very-low-carb, high-fat eating method that’s popular for weight loss.
It typically involves limiting carb intake to 20–50 grams per day to stimulate ketosis — a metabolic state in which your body starts using ketones for energy instead of glucose.
However, because it can be restrictive, you may wonder what salads you can eat on a keto diet. Notably, keto salads should be low in carbs but high in healthy fats and protein.
This simple avocado-shrimp salad is keto-friendly and ready in under 30 minutes.
Shrimp is high in protein and nutrients like iodine. Iodine aids brain health and is required for making thyroid hormones, which regulate your metabolism (
Ingredients (serves two) (6):
Instructions:
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14 ounces jumbo cooked shrimp, peeled and deveined, chopped
1 ½ c chopped tomato
4 ½ oz avocado, diced
1/4/ c chopped green onion
1 T chopped cilantro
3 T Olive Destination LimePeno Extra Virgin Olive Oil or to taste
2 T Olive Destination Espresso Balsamic Vinegar or to taste
1/8 t salt
½ t fresh pepper to taste
]]>Technique tips: If you prefer a runnier tahini sauce for a nice drizzle effect, add a splash of water when blending together tahini, lemon, and Extra Virgin Olive Oil.
Choose a quality olive oil to sear the chicken. One with a high smoking point and plenty of antioxidants will add flavor and help your chicken stay juicy.
Ingredients:
1 Can chickpeas
5 tablespoons Olive Destination EVOO (e.g. Hojiblanca or Picual)
2 teaspoons cumin, ground
1 tablespoon cilantro, ground
1 pinch salt
1/2 cup wild rice
1/2 lemon, juiced
1/3 cup tahini
1 cup fresh cherry tomato medley
3 cups arugula
1/3 cup walnuts, crushed
CHICKEN
1 chicken breast, skin on
Preparation:
1. Preheat your oven to 200 degrees. Drain liquid from chickpeas and pour them out onto a baking tray. Drizzle with 1 tablespoon olive oil, sprinkle with spices, salt and pepper, and bake for 20 minutes or until crunchy.
2. Combine wild rice and 2 cups of water into a small saucepan; bring to a boil on high heat, covered. Then turn heat to low and allow simmering for 20 to 25 minutes or until rice is fluffy with a bit of texture. Using a blender, handheld mixer, or whisk; combine your tahini, lemon juice, 4 tablespoons olive oil, and a pinch of salt.
3. In a large bowl, mix together your chickpeas, rice, tomatoes, arugula, and walnuts. Drizzle half the tahini sauce onto a serving plate, and top with mixture.
4. Garnish with extra tomatoes and the remaining tahini sauce.
For the chicken:
1. Pat your chicken (skin side) dry and salt it. This helps get the skin get crispy and enhances the natural flavor.
2. On medium-high heat, sear the chicken skin-side-down in a pan, turn it over, and pop it in a 400 degree oven for about 10 to 15 minutes (or until a meat thermometer reads that the internal temperature has reached 165 degrees).
3. When the chicken is cooked on the bottom and juices are running clear, it means the heat has gone all the way through and it's ready to serve.
]]>2 pounds small yellow potatoes cut into 1" pieces
2 shallots, thinly sliced
1 jar roasted red peppers, drained
2 green onions thinly sliced
2 teaspoons fresh thyme
1/4 cup Olive Destination Extra Virgin Olive Oil
10 large eggs
2 teaspoons fine sea salt
Fresh ground pepper to taste
Preheat the oven to 400 F. In a small pot, cover the potatoes with water. Add a tablespoon of salt and bring to a simmer. Cook the potatoes until just barely tender when pierced with a knife tip, about 8 minutes. Remove and drain the potatoes.
In a heavy 12" oven proof sauté pan (cast iron is ideal here) heat the Olive Destination EVOO over medium high heat. Add the fully drained and dry potatoes to the hot oil and sauté until they just begin to take on a golden hue. Add the shallot and roasted peppers to the potatoes. Continue cooking over medium-high flame for another 3 minutes until the shallots begin to take on a golden hue. Add the fresh thyme.
In a large bowl, crack the eggs and whisk with 2 teaspoons of salt and ground pepper to taste. Pour the eggs over the potatoes and vegetables in the pan. Place the entire pan in the oven for 15-20 minutes, or until the egg is fully set and the bottom of the frittata is golden brown. Cut the frittata in wedges and serve each slice sprinkled with thinly sliced scallions, a sprinkle of fresh thyme, and a dab of aioli, if desired.
See our Spicy Harissa Aioli recipe for a topping
Serves 8
]]>6 Cups baby arugula washed, spun dry
2 cups of sliced heirloom tomatoes
1/3 cup freshly torn basil leaves
1/2 small red onion, very thinly sliced
1/2 pound mozzarella fresca thinly sliced or bocconcini sliced in half
1/2 Olive Destination EVOO (extra virgin olive oil)
2 tablespoons Olive Destination French Champagne Vinegar
2 tablespoons Olive Destination Mango white balsamic - or your white balsamic of choice
1 teaspoon grainy mustard
1/2 teaspoon salt
Freshly ground pepper to taste
Combine the Champagne and white balsamic in a small bowl and place the red onions in the bowl to quickly "pickle" for 5 minutes or up to 10 minutes. The vinegar will turn a light shade of pink. Remove the onions and reserve. Whisk the mustard and salt into the vinegar. Slowly drizzle in the olive oil, whisking briskly and constantly to create a semi-emulsion.
Just before serving dress the baby arugula with just a few drizzles of the vinaigrette. Arrange the dressed arugula in layer in a shallow, wide bowl or platter. Add the pickled onions, sliced tomatoes, cheese and torn basil leaves over the top. Add a few more drizzles of the vinaigrette and fresh cracked pepper to taste. Serve immediately with crusty bread to mop up any dressing left on the platter/bowls.
Serves 4-6
]]>Stop in either store for some other great ideas for using the fruit and vegetables becoming with the summer season.
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